摘要
为了研究环丙烯类乙烯抑制剂的作用效果,以绿熟期番茄为试材,用1-甲基环丙烯(1-MCP)、1-戊基环丙烯(1-PentCP)、1-辛基环丙烯(1-OCP)处理后,常温(18℃±2℃)贮藏,每隔3 d测定1次理化指标,研究三者对番茄果实后熟衰老和贮藏效果的影响。结果表明:1-MCP及其结构相似物处理番茄不同程度地降低了呼吸强度和乙烯释放量的峰值,抑制了番茄果实硬度的下降,延缓了可溶性固形物含量的上升,同时也有效抑制了后熟期番茄果实过氧化氢酶(CAT)活性、过氧化物酶(POD)活性,延缓了果实的后熟衰老。3种试验的抑制剂中,1-MCP、1-PentCP和1-OCP处理随支链长度的增加,抑制后熟衰老的效果依次降低。
Effect of Treatments with 1-MCP and its Structural Analogues on Post-harvest Storage of Tomato was investigated.The effect of three cyclopropene compounds were used as ethylene action inhibitors on postharvest storage and senescence of tomato fruits.Green mature tomato fruits were treated with 1-MCP（1-methylcyclopropene）,or its structural analogue 1-PentCP（1-pentylcyclopropene） or 1-OCP（1-octylcyclopropene） and stored at ambient temperature.Physiological and biochemical analyses related to fruit ripening and senescence were conducted every three days during fruit storage.The results indicate that treatment with 1-MCP or its structural analogues inhibited the respiration rate and ethylene production rate of tomato fruits,restrained the decline of fruit firmness remarkably,delayed the raise of soluble solid contents.The activity of POD and CAT in after-ripening stage fruits were inhibited effectively as well.Therefore,the ripening and softening of tomato fruits were postponed by treatment with the compounds.However,the effect decreased when the side chain changed from methyl to pentyl and to octyl.
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2012年第1期195-198,共4页
Food and Fermentation Industries
基金
国家自然科学基金资助项目(30972064)
